Kitchen Call: Nominating some Oscar-worthy munchies

Whether you intend to watch this weekend’s Oscar ceremonies in formal dress at a posh party or curled up on the sofa in your bathrobe, the mere length of the show calls for sustenance.

Linda Bassett

Whether you intend to watch this weekend’s Oscar ceremonies in formal dress at a posh party or curled up on the sofa in your bathrobe, the mere length of the show calls for sustenance.

And just like the Hollywood attendees, home viewers deserve festive snacks. This is the time to go beyond the guacamole and chips from tailgate parties. The night calls for fancier fare, in measured amounts.

A bite or two for the Best Supporting Actor, another for Best Director. Something to fit the middle of the show and something sweet just before the Best Picture statuette is awarded.

It’s easy to buy everything or order take out. But it’s fun and certainly more economical to create your own menu. So consider a mixture of purchased and homemade. You can treat yourself to costlier items in small amounts.

For “pre-game,” as I like to call the red carpet arrivals, I like something easy. A small bowl of mixed olives. Fig jam from a jar spread onto sliced country bread and topped with thinly sliced prosciutto (you only need a quarter-pound) is so quick you won’t think of it as work.

Goat cheese-stuffed figs wrapped in bacon sounds complicated, but it’s only three ingredients: a package of dried dates, a small log of goat cheese and a few strips of bacon. Slit the dates, stuff some goat cheese, wrap them in bacon and hold together with a toothpick. Put them on a sheet pan, cover and refrigerate until just before the curtain goes up. Uncover and bake at 350 degrees until the bacon crisps and browns. (Chef’s secret: Soak the toothpicks in water for 20 minutes so they don’t burn in the oven.)

Keep a few more goodies in reserve for the actual presentations. I know cooks who like to match the menu with the movies. A taste of the American South, crab cakes or tiny bites of fried chicken, if you’re rooting for “The Help.” Something French, like store-bought pate, for “Midnight In Paris.” Or a Hawaiian recipe if “The Descendants” is your pick, although I’d stay away from Spam, the canned luncheon meat considered a delicacy in Hawaii.

Make any of the following recipes smaller than the size specified for one-bite appetizer portions so popular just now. For dessert, bake up or buy a batch of miniature red velvet cupcakes, or just serve a pile of fresh strawberries with bowls of brown sugar and sour cream for dipping.

SMOKED SALMON SPREAD

* Buy cocktail-size breads or really good crackers to spread this on.

8 ounces whipped cream cheese, at room temperature

A handful of fresh dill leaves, finely chopped or a teaspoon dried dillweed

1 teaspoon fresh lemon juice

4 ounces smoked salmon, finely chopped

Mix together the cream cheese, chives, lemon juice. Fold in the salmon gently so that it doesn’t crumble. Serve in a small bowl surrounded by crackers, or spread before serving and top each one with a slice of cherry tomato. Makes 2 cups.

CRAB CAKE SLIDERS WITH WARM TOMATO DRESSING

Serve these crab cakes on soft slider rolls. Martin’s Party Rolls are available in the bread aisles at many large grocery stores.

2. Place remaining crumbs on a sheet pan. Form crab mixture into 12 2-inch patties; dredge each in breadcrumbs. Place in single layer on another sheet pan; chill for 1 hour.

3. Heat oven to 350 degrees. Place 4 tablespoons oil on a sheet pan; transfer to the oven just until the butter melts and the oil and butter coat the pan. Place the crab cakes onto the pan, turning them to coat on both sides with the oil. Transfer the sheet pan to the oven and cook until golden, turning once, 3 minutes per side. (Be sure pan bottom is coated with oil so cakes do not burn.) Drain on paper towels. Serve on tiny party rolls

4. For the sauce, heat a small skillet on high heat. Heat together the 1 tablespoon oil, tomatoes and the 2 tablespoons red onion, the tomato juice, vinegar. Bring just to a simmer and turn off the heat. Add cilantro just before ready to drizzle some onto each crab cake. Makes 12.

SHRIMP FRITTERS WRAPPED IN LETTUCE AND HERBS

Chopped raw shrimp are sticky so you don’t need a batter — a little rice flour holds the fritter together. If you’ll never use rice flour again, don’t buy it, just use whatever flour you have on hand since the amount is so small.

2. In a heavy saucepan, heat 2 inches of oil over medium-high heat. When the oil is hot, drop fritters into the oil, gently so they do not splash. Fry until golden on all sides, turning once, 1 to 2 minutes. Drain on paper towels.

3. To serve, place a fritter, a cilantro sprig and two mint leaves on a lettuce leaf, sprinkle with lime juice, roll up to eat. Makes 12 fritters.

Linda Bassett is the author of “From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.” Reach her by e-mail at KitchenCall@aol.com. Follow Linda on Twitter @KitchenCall for a daily kitchen hint, trick, shortcut or info.

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